Corn Bread (Another Variation)

Ingredients

• Three eggs beaten separate
• one cup cold boiled rice
• one cup sweet milk
• one cup sour milk
• one-half cup lard
• one-half cup sugar
• one-half teaspoon soda

Method

1. 1

   Add corn meal for thin batter.

As published

This recipe was extracted from The Times cook book, no. 2 (1905) by Los Angeles Times, page 66. The excerpt below is the record exactly as published.

one cup sweet milk, two cups sour milk, one cup molasses, one cup brown sugar, one cup raisins (seedless,) one teaspoonful- baking soda. Mix all thoroughly and steam four hours, then dry off in the oven for ten minutes. Delicious. NO. 4. BROWN BREAD SANDWICHES. Maryane Kathrine Miller, 2323 Leoti avenue, Los Angeles — For bread, one cup graham flour, one cup white flour, three-quarters cup corn- meal, one-half cup molasses mixed with one- half cup sweet milk, one cup sour milk, one heaping teaspoon soda in one-half cup sweet milk; salt. FILLING: One tablespoon but- ter, one tablespoon flour, one teaspoon salt, one teaspoon mustard, one teaspoon sugar, one cup sweet milk, one-half cup vinegar, two eggs; boil thick. One cup chopped peanuts, one hard-boiled mashed egg. Mix peanuts w'-.h dressing and spread on thin slices of brown bread, with lettuceleaf between. NO. 5. BREAKFAST GEMS. Ada C. Whit- man, 3131 Baldwin street, Los Angeles— One egg, two tablespoons melted butter, one cup sweet milk, two tablespoons sugar, two cups flour, one teaspoon cream tartar, one-half tea- spoon soda; bake fifteen minutes. 40 COOKING AND OTHER RECIPES. NO. 6. CORN BREAD. Mrs. N. S. Ailing, Lamanda Park, Cal.— One and one-half cup yellow corn meal, one and one-half cup flour, one-half cup white sugar, one-half teaspoon salt, three teaspoons baking powder; sift into a large bowl and pour over it one pint sweet milk, butter size of small egg, melted soft; stir in one well-beaten egg at the last. Put in a well-greased biscuit pan and bake forty minutes in a good heated oven, being careful not to burn. To be eaten while hot, with but- ter, or with sweet cream and sugar. NO. 7. CORN BREAD. (A recipe seventy years old.) Mrs. R. A. Mostert, Box 92, Holly- wood, Cal.— One large cup corn meal, one small cup flour, one-half cup sugar, two eggs, two teaspoons baking powder, three tablespoons butter, one teaspoon salt, add milk to make a thin batter; mix like cake and bake in a biscuit tin. NO. 8. CORN BREAD. Mrs. Henry Roley, 162 Rubidoux avenue, Riverside, Cal.— Three eggs beaten separate, one cup cold boiled rice, one cup sweet milk, one cup sour milk, one- half cup lard, one-half cup sugar, one-half tea- spoon soda; add corn meal for thin batter. NO. 9. CORN BREAD. — One egg, one cup sweet milk, one-half cup corn meal, one cup flour. Into the flour before sifting put three teaspoons baking powder, also add a pinch of salt and tablespoon melted butter. Bake a rich brown. NO. 10. GEMS. (Original.) Mrs. E. A. Stickney, 1028 South Hill street, Los Angeles- One teacup fresh buttermilk, two large spoons cream, one teaspoon soda, salt, two teaspoons sugar, one egg, one cup graham flour, one- half cup wheat flour. Bake in gem pans. Fine. NO. 11. GEORGIA CORN CAKES. Miss C. Hernstein, 2302 Budlong avenue, Los Angeles- Two cups sweet milk, one-half teaspoon salt, one teaspoon melted butter, enough corn meal to make a very thin batter. Bake slowly on a well-greased griddle. NO. 12. GRAHAM BREAD. Mary Stone Welch, San Diego, Cal.— Scald fresh sour milk; cut it across with knife; do not let it get too hot; drain well; mix with sweet cream, salt carefully. NO. 13. GRAHAM GEMS. (Quickly made.) Elizabeth M. Bugbee, 2915 S. Figueroa street, Los Angeles— To each cup of graham flour add one-third teaspoon salt, one teaspoon baking powder, one tablespoon melted butter, one tablespoon sugar, one cup equal parts of milk and water. Bake in hot oven twenty minutes. Can be made with sour milk, or cream and soda if desired. NO. 14. MILK AND POTATO BREAD. Miss Ida Edmonds, 114y2 South Union avenue, Los Angeles— For four loaves of bread take two medium-sized potatoes, peel, slice and cook in a quart of water. When done, put through a fruit-squeezer, then add a quart of fresh milk which has been scalded; let stand until lukewarm, then add one cake compressed yeast, add flour enough . to make a light sponge, let rise and whip down two or three times. "When sponge is light add one table- spoon salt, one tablespoon sugar and enough flour to make a stiff loaf; let rise again and make into four loaves; let rise again and bake in quick even oven about forty-five minutes. Start to make bread at 6; 30 o'clock a.m. NO. 15. MOTHER'S STEAMED BROWN BREAD. Mrs. Julia S. Holmes, 122 Johnston street, Los Angeles — One and a half cup wheat- meal flour, two cups corn meal, one-half cup golden syrup, one pint sweet milk, one-half teaspoon soda

Cook this with the app: pantry check, scaling, and the assistant.